Soup is what my husband and I enjoy every single night for dinner. Long ago when we first got married, we would make a full home cooked meal every single night. As delicious as it was, our scale was tipping higher and higher every day. So we decided to cut back and enjoy soups for dinner. Boy are we glad we did that, because these soups have been just as good (if not better!) than all those fancy meals we made back then.
Check out what our friends over at Pressure Cooking Today had to say about this,
“Creamy Pressure Cooker Potato Cheese Soup loaded with chunky potatoes, bacon, corn and two kinds of cheese. A hearty soup ready in just minutes in the pressure cooker.”
Do not be afraid of the pressure cooker. It can be your best friend as you can see from this quote, because in minutes you can have dinner on the table!
Ingredients
2 tablespoons Land O’ Lakes butter
1/2 cup chopped onion
6 cups peeled and cubed potatoes
2 14 oz. cans Swanson chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/8 tsp red pepper flakes
2 tablespoons dried parsley
2 tablespoons cornstarch
2 tablespoons water
3 oz. Philadelphia cream cheese, cut into cubes
1 cup shredded Kraft cheddar cheese
2 cups Land O’ Lakes half and half (can use fat free but soup will be thinner)
1 cup frozen corn
6 slices crisp-cooked bacon, crumbled
Instructions
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store leftovers in an airtight container and thaw in fridge before reheating
Thanks again to Pressure Cooking Today for this amazing recipe.
